Preserving the quality, nutritive value and sanitary fitness of potato-, carrot- and parsley products by freezing
There were observed the influences of production operations on the quality by industrial freezing of potatoes, carrots and parsley roots. The bionutritive values NV8 are most reduced by the intensity of blanching. The sanitary quality of the final frozen products depends on the efficiency of primary...
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Published in | Zbornik radova - Tehnoloski fakultet u Novom Sadu (Yugoslavia) Vol. 24 |
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Main Authors | , , |
Format | Journal Article |
Language | Serbian |
Published |
1993
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Subjects | |
Online Access | Get more information |
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Summary: | There were observed the influences of production operations on the quality by industrial freezing of potatoes, carrots and parsley roots. The bionutritive values NV8 are most reduced by the intensity of blanching. The sanitary quality of the final frozen products depends on the efficiency of primary heat treatment and on the hygienic conditions of their storage. |
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Bibliography: | Q02 Q04 9600599 |
ISSN: | 0550-2187 |